Put the mushrooms and onion in a small, non-stick frying pan and stir in the olive oil. The mixture will look too much for the pan at first, but the mushrooms and onions will cook down after a few minutes.

Fry together over a low heat for a good 10 minutes, or until the onions and mushrooms are soft and golden and there’s no excess liquid in the pan. Stir in the chopped cauliflower.

In a separate bowl, beat together the eggs, milk, herb and soft cheese and pour into the pan, over the vegetable mixture.

Continue to cook over a low heat for a further five minutes, then sprinkle with the Parmesan and pop under a hot grill for 2–3 minutes to brown the top. Serve hot or cold with a fresh salad.